My favorite way to cook a meal is to go to the grocery store and see what meat and vegetables are fresh, in season and on sale! On Wednesday I found top sirloins and shallots on sale and decided to try a reduction for the first time. The best thing about this recipe is the sauce. You use it three ways, marinade, dipping and mushroom sauce.
You will need:
· Grill
· Large Fry Pan
Ingredients
Marinade
· 1 pound lean top sirloin, sliced into four equal pieces
· 1 tablespoon brown sugar
· 1 tablespoon dried thyme
· 3 tablespoons balsamic vinegar
Reduction
· 1 tablespoon brown sugar
· 3 tablespoons balsamic vinegar
· 1 tablespoon dried thyme
· 2 tablespoons butter
· 1 package button mushrooms, sliced
· Salt and pepper to taste
· 4 large Shallots, peeled and quartered.
Dipping
· 1 teaspoon brown sugar
· 1 teaspoon dried thyme
· 2 tablespoons balsamic vinegar
· 2 tablespoons olive oil
· 1 loaf fresh French bread
Directions
1. Start with the marinade
2. Mix brown sugar, thyme and balsamic together in a small mixing bowl and pour over steaks in a large Ziploc bag. Place in the fridge for 30 minutes.
3. While the steak is marinating, begin peeling and slicing mushrooms and shallots. Quarter the shallots. Slice the mushrooms.
4. Also while steak is marinating you can make the dipping sauce and slice some fresh French bread.
5. Heat grill to medium high, place steaks on grill and cover. Grilling time depends on preference, but five minutes on each side for 1” cuts is usually medium rare.
6. Begin reduction. Heat large fry pan over medium heat.
7. Sautee the shallots in the butter for three to five minutes. Add the mushrooms and brown sugar, stirring for one minute.
8. Add the thyme, salt and pepper and the balsamic vinegar. Allow to boil vigorously for 4 minutes.
9. Pull Steaks from Grill and smother in mushroom sauce.
10. Serve with the vegetable and starch of your choice. I chose mashed potatoes and steamed broccoli.
You will need:
· Grill
· Large Fry Pan
Ingredients
Marinade
· 1 pound lean top sirloin, sliced into four equal pieces
· 1 tablespoon brown sugar
· 1 tablespoon dried thyme
· 3 tablespoons balsamic vinegar
Reduction
· 1 tablespoon brown sugar
· 3 tablespoons balsamic vinegar
· 1 tablespoon dried thyme
· 2 tablespoons butter
· 1 package button mushrooms, sliced
· Salt and pepper to taste
· 4 large Shallots, peeled and quartered.
Dipping
· 1 teaspoon brown sugar
· 1 teaspoon dried thyme
· 2 tablespoons balsamic vinegar
· 2 tablespoons olive oil
· 1 loaf fresh French bread
Directions
1. Start with the marinade
2. Mix brown sugar, thyme and balsamic together in a small mixing bowl and pour over steaks in a large Ziploc bag. Place in the fridge for 30 minutes.
3. While the steak is marinating, begin peeling and slicing mushrooms and shallots. Quarter the shallots. Slice the mushrooms.
4. Also while steak is marinating you can make the dipping sauce and slice some fresh French bread.
5. Heat grill to medium high, place steaks on grill and cover. Grilling time depends on preference, but five minutes on each side for 1” cuts is usually medium rare.
6. Begin reduction. Heat large fry pan over medium heat.
7. Sautee the shallots in the butter for three to five minutes. Add the mushrooms and brown sugar, stirring for one minute.
8. Add the thyme, salt and pepper and the balsamic vinegar. Allow to boil vigorously for 4 minutes.
9. Pull Steaks from Grill and smother in mushroom sauce.
10. Serve with the vegetable and starch of your choice. I chose mashed potatoes and steamed broccoli.
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